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Nadiya Hussain’s Tutti Frutti Pavlova

As seen on her BBC2 series, Nadiya Bakes, this glorious pavlova, from Nadiya Hussain's new book Nadiya Bakes, combines the candied flavours of tutti-frutti cake with whipped cream and chewy meringue.

From the book

Nadiya Hussain


My earliest memory of ‘tutti-frutti’ is of cakes we used to buy at the local Asian supermarket. They came lined up on a tray wrapped in see-through plastic, with all their glorious tutti-frutti on show. They always looked so inviting. Anything with that same delicious colour is a winner for me, so I’ve laced it through a simple whipped cream that sits happily on a chewy meringue nest.

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For the meringue:
4 medium egg whites
250g caster sugar
1 tsp white vinegar
2 tsp cornflour
1 tsp vanilla extract
butter, for lightly greasing the tray
For the tutti-frutti cream:
350ml double cream
3 tbsp icing sugar
1 tbsp cornflour
100g glacé cherries, chopped
100g pistachios, roughly chopped
100g mixed peel
For decoration:
25g dark chocolate shavings

Essential kit

You will need a baking tray.


Prep time: 25 minutes. Cook time: 1 hour, plus cooling.

Preheat the oven to 150°C/fan 130°C/gas 2 and lightly grease a baking tray. Using a pencil, trace around a 25cm plate onto baking paper and then flip it over onto the greased baking tray. Make sure the paper sticks so it doesn’t flap in the oven.

For the meringue, add the egg whites to a bowl and whisk until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate.

Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where your cream will sit.

Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold.

Pop onto a serving dish or leave in an airtight container till you are ready to serve.

Add the cream to a bowl with the icing sugar and cornflour and whisk until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top.

I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings.

Best eaten straight away but will keep in the fridge for one day.


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From the book: Nadiya Bakes

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